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    Home » Recipes » Soup Recipes

    Easy Taco Soup with Chicken

    Published: Dec 17, 2019 · Modified: Mar 15, 2021 by Sandi Gaertner · 43 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Taco soup with chicken is a delicious taco soup recipe with chicken, black beans, fresh vegetables, and Mexican spices. This gluten free taco soup recipe is kid-approved, too! If you are looking for an easy dinner that is both filling and quick to make, look no further than this naturally gluten free soup recipe!

    a top view of a bowl of taco soup with corn tortilla chips
    Jump to:
    • Why this gluten free taco soup recipe is great:
    • Ingredient notes:
    • Recipe step by step directions:
    • Tips and Recipe FAQ:
    • More delicious gluten free soup recipes:
    • Recipe
    • Community

    My homemade taco soup has lots of shredded low-fat chicken breast and vegetables. It makes a delicious healthy dinner the whole family is going to love!

    Sometimes you make a soup and it is an unexpected hit. This shredded chicken taco soup is one of those delicious surprises! You will want to check out all of my homemade gluten free soup recipes...you are guaranteed to find your next favorite! And if you love onion soup, this gluten free onion soup is incredible with its caramelized onion flavors!

    Why this gluten free taco soup recipe is great:

    One of the things I love best about this soup is the simplicity. Brown your onions, garlic, and veggies for 5 minutes, then all you have to do is dump the rest of the ingredients into the pot. The chicken breasts cook in the broth, and all of the flavors blend beautifully together.

    Ingredient notes:

    taco soup ingredients
    • Chicken breasts - I use chicken breasts for this recipe, you can also use boneless other cuts. You want boneless because it is easier to shred.
    • Onions - You can use any type of onions for this recipe, I have even used leeks. My favorites are yellow and spring onions.
    • Garlic - I love using green garlic in this recipe. Have you tried green garlic? It is only available for a short time in the spring, but it has an incredible flavor that is so good in this soup recipe. If you can't find green garlic, that is okay! Just substitute 2 minced cloves of regular garlic.
    • Vegetables - The sky is the limit! I like to make this soup and use the veggies in the back of the refrigerator that will go to go bad soon. For this recipe and the photos, I used green beans, celery, and carrots. You can also use jarred roasted red peppers!
    • Chicken broth - I prefer to use low-sodium, but either will work well.

    Recipe step by step directions:

    This taco soup is so easy to make and I want to apologize in advance for not taking many photos of it cooking. I will list out all of the steps, so you can follow along anyways.

    onion and garlic cooking in a pot

    Step 1: In a soup pot, add a little avocado oil (or another high heat oil) and heat over medium heat for 1 minute. Add the rest of the chopped vegetables like celery, pepper, garlic, and corn. If you only have zucchini and onion, use those in your healthy taco soup recipe!

    Sauté the vegetables for 5 minutes. 

    adding the rest of the soup ingredients to the pot

    Step 2: Add the broth, spices, canned and rinsed beans, and raw chicken breasts.

    Step 3: Cover and bring to a boil. Once it is boiling, let it boil for 10 minutes then turn the heat down to medium-low to simmer.

    Step 3: Cook 15 additional minutes until the chicken is done.

    shredding chicken with two forks

    Step 4: Remove the chicken and shred it with two forks or these meat shredders.

    You won't typically find green beans in a taco soup with chicken, but I love to use a lot of vegetables when I cook. 🙂 What vegetables will you use in this healthy taco soup recipe? If you want to try a delicious Instant Pot soup, give this Chicken Vegetable Soup recipe a try.

    Step 5: Garnish your gluten free taco soup with sour cream, cheddar cheese, jalapeño slices, and fresh cilantro.

    Tips and Recipe FAQ:

    Can you make this soup dairy-free?

    This chicken taco soup recipe is naturally dairy-free. For toppings, substitute a dairy-free sour cream, or omit it entirely. This soup is also naturally gluten-free.

    Can you make this soup paleo?

    You will find this soup is easy to make paleo by omitting the beans and dairy toppings. I recommend adding more vegetables, even sweet potato to help thicken the soup slightly.

    Can you make this soup in a slow cooker?

    You can easily make this recipe in your slow cooker. Just add all of the ingredients to the slow cooker and cook on high for 4 hours, or low for 6 hours. Shred the chicken as described in this recipe when the soup is ready.

    How long will this soup keep fresh?

    This taco soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    a side view of the bowl of gluten free taco soup

    More delicious gluten free soup recipes:

    • Kids love this Country Hamburger Vegetable Soup! It is a great way for them to eat veggies.
    • This easy Ground Pork Chili-Mac Soup is hearty and full of flavor.
    • Easily the most popular recipe on the blog, my Grandma's Homemade Chicken Soup is the ultimate cold & flu buster.
    • Easy Chilled Shishito Pepper Soup
    • 10 Cold Soup Recipes That Won't Heat Up Your Kitchen
    • How to Make Gluten Free Ramen Soup
    • Gluten Free Tomato Soup with Cheddar

    If you love chicken as much as we do, you will want to check out ALL of my delicious Gluten Free Chicken Recipes.

    Recipe

    a top view of a bowl of taco soup with corn tortilla chips

    Shredded Chicken Taco Soup

    Sandi Gaertner
    Your whole family will love this easy chicken taco soup. This healthy soup is ready in under 30 minutes!
    4.84 from 12 votes
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Gluten Free Soup Recipes
    Cuisine Mexican
    Servings 6
    Calories 161 kcal

    Ingredients
      

    • 2 large organic chicken breasts
    • 2 cloves garlic * see note
    • 1 onion chopped
    • 1 cup green beans chopped
    • 2-3 zuchinni chopped (2 if they are large)
    • 3-4 carrots diced
    • 1 small jalapeno chopped, seeds removed (Be careful, the oils can stay on your fingers for awhile)
    • 32 ounces chicken broth low sodium
    • 4 cups water
    • 2 teaspoons ground chili powder
    • 2 teaspoons ground cumin
    • 1 teaspoon salt possibly more depending on your taste
    • 1 tablespoon olive oil
    • green onions corn tortillas, and grated cheese to top

    Instructions
     

    • In a large soup pot, heat olive oil on medium heat.
    • Add chopped vegetables.
    • Saute for 5 minutes.
    • Add two raw whole chicken breasts, broth, spices, and water.
    • Bring to boil, then reduce heat to medium low.
    • Cook for 20 minutes.
    • Remove chicken breasts.
    • Using two forks, shred chicken breasts and then return to the pot.
    • Allow to cook 5 minutes.
    • Serve with crushed corn tortillas, cheese, and green onions on top.

    Notes

    1. To make this recipe paleo, omit the beans, cheese, and sour cream garnish.
    2. I used boneless chicken breasts, but you can also use thighs.
    3. This recipe is a great recipe for avoiding food waste. Use the vegetables you have on-hand!
    4. In the spring, look for green garlic. It adds wonderful flavor. Since it has such a short growing season, use regular garlic cloves if you can't find green garlic.
    5. This gluten free taco soup will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

    Nutrition

    Serving: 1gCalories: 161kcalCarbohydrates: 10gProtein: 19gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 1078mgPotassium: 786mgFiber: 3gSugar: 5gVitamin A: 5622IUVitamin C: 32mgCalcium: 69mgIron: 2mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Reader Interactions

    Comments

    1. Barbara

      January 11, 2020 at 6:07 pm

      Just wondering is this the right picture for this recipe? I see black beans, tomatoes and the broth is green. With chili powered and cumin the broth should be more red. I’ve been looking for a Mexico soup either taco or tortilla with a green broth. I’m thinking this s isn’t it. But I will try this recipe and see how it turns out. Thanks

      Reply
      • Sandi Gaertner

        January 12, 2020 at 12:37 pm

        I think color also can depend on the broth used, but I do talk about using any vegetables you like (it helps avoid food waste to use the veggies in the back of your refrigerator.) I hope you like this recipe as much as we do 🙂

        Reply
    2. Debra C.

      January 29, 2018 at 3:20 pm

      5 stars
      Oh this looks delicious! I could totally grab a spoon and dig right in! On a side note, I make a beef taco soup and add green beans, ha! Must be a California thing! 🙂

      Reply
      • Sandi Gaertner

        January 29, 2018 at 6:00 pm

        LOL, definitely a California thing 🙂

        Reply
    3. Natalie

      January 28, 2018 at 9:30 am

      5 stars
      Looking at this soup really makes me starving at midnight ?
      I hope I can find all the ingredients, if not, I hope I still can make the soup with good taste.

      Reply
      • Sandi Gaertner

        January 28, 2018 at 10:01 am

        Sorry to make you hungry so late Natalie 🙂 I hope you get a chance to make this soup soon.

        Reply
        • Natalie

          January 29, 2018 at 8:31 pm

          hahah SURE!!!

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